This Summer I took part in a National cooking competition. A British spin off of a popular Australian television show called My Kitchen Rules. It was an absolute blast, competing with one of my best friends Faye Deane, we both had so much fun with the crew and cast and the judges were amazing. Throughout the time we had to create recipes and show case the best of what we could offer. I created every recipe that we delivered from scratch, not easy often late at night in-between working during the day. We then both spent every spare free hour we had practicing these recipes and modifying them. Not easy with screaming toddlers running around the kitchen.
Follow this blog for up to date recipes from the show. Along with straight talking Nutrition advice!
Green Breakfast Tortilla
Michael Caines commented 'This is such a fun dish, they created all of this from scratch. Its healthy but delicious!'
Prue Leith described this dish as 'truly an excellent dish, its delicious!'
Ingredients: Makes 12:
Tortillas: 400g flour, 1 bag spinach - juice 100ml or more + 200ml warm water (total fluid = 300ml including water + spinach juice), salt and pepper.
Herb Eggs: Butter, 12 whole eggs, 12 egg whites, 1/2 bunch coriander, 1/2 bunch parsley, salt and pepper to taste.
Tomato Salsa: 1 punnet cherry tomatoes diced, 1/2 red onion, 1/2 bunch coriander, 1/2 bunch parsley, extra virgin olive oil, salt and pepper
Guacamole: 4 avocados, 1/4 red onion, juice of 2 limes, 1 de-seeded chilli or chilli flakes, salt and pepper.
Chorizo: Finely chopped or blitzed in Nutri-bullet. Finely shredded cheddar cheese.
Method: Juice spinach juice and add into flour with salt and water to turn green, knead well. Roll into small balls. Start to roll out making approx 12, using baking paper and flour to ensure they don’t stick.
Meanwhile whisk up eggs and egg whites, season with salt and pepper and add in very finely chopped herbs.
Blitz in bullet the chorizo, or finely dice (much more time consuming!). Fry until nice and crisp (careful not to burn) and drain off excess oil with kitchen towel. Set aside.
Meanwhile, chop tomatoes with red onion and make salsa with lime and salt and pepper. Make guacamole by smashing avocado, adding in lime and chilli (to taste) plus seasoning. Set aside.
Heat in pan butter and start to cook eggs.
Meanwhile test one tortilla in separate flat pan. Once ready fry for 1 min each side until cooked and slightly brown. Ensure herb egg mixture is cooked – although just.
To assemble: Take 1 tortilla, add guacamole to 1 side of tortilla, top with salsa, add in spoon of herb eggs and then sprinkle of cheese with crispy chorizo, fold over.
Put back into pan and push down to flatten, 30 secs each side. Serve with additional mini pots of salsa and avocado with slices of lime.
We hope you love this dish as much as we do. It is inspired from some of the best dishes I have had in Sydney, mainly Bondi actually!